| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 12 | lg | Zucchini blossoms |
| 4 | tb | Pine nuts; toasted under |
| Broiler until dark brown | ||
| 8 | oz | Ricotta cheese |
| 1 | lg | Egg |
| 1/4 | c | Finely-chopped fresh parsley |
| 1 | pn | Nutmeg |
| 1 | ts | Salt; divided |
| 1 | bn | Watercress; stems removed, |
| Washed; and spun dry | ||
| 8 | oz | Plain yogurt |
| 4 | oz | Extra-virgin olive oil; divided |
| 1 | Lemon; juice of |
INSTRUCTIONS
Wash and pat dry zucchini blossoms and set aside. Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste-like consistency. Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache. Set aside. In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy (about 1 minute). In a 10- to 12-inch nonstick pan, heat 1 ounce of the extra-virgin olive oil until just smoking and place 6 blossoms in pan. Cook until golden brown (about 2 minutes) and turn once, cook 1 minute more and remove to warm plate. Repeat with remaining blossoms. While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin olive oil and juice of 1 lemon to coat. Divide into center of 4 plates. Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in Mercedes-Benz angles on top of sauce. Sprinkle each plate with a few of the remaining pine nuts and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5615) Per serving: 453 Calories (kcal); 43g Total Fat; (83% calories from fat); 12g Protein; 7g Carbohydrate; 83mg Cholesterol; 625mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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